How to replace eggs
THE COOKING FUNCTIONS OF EGGS
Binding, rising, humidifying, thickening: the replacement depends on the role the egg plays in the recipe.
- Rising: in cakes or buns with a soft texture. If the recipe includes either more than one egg or egg white beaten until stiff, this is certainly the eggs’ role.
- Humidifying / binding: muffins, cookies, cakes, buns and recipes including a single egg.
- Thickening: when cooked, eggs thicken puddings, quiches, custards, pâtés…
Often, when the recipe needs only one egg, it is not essential, especially if the recipe contains gluten (wheat, rye, spelt, kamut…). In these cases we can remove the egg without affecting the recipe.
In general, eggs add softness and structure to pastries.
MUST HAVES IN THE KITCHEN!
- Corn or potato starch
- Plant-based cream: soy, rice, oat, almond… try them out to see which one you like the most! Soy cream is the most versatile and the easiest to find
DID YOU SAY “AQUAFABA”?
This weird word refers to the water found in chickpea cans or jars, which is perfect for recipes asking for egg white beaten until stiff. Aquafaba also allows us to make a perfect mousse for meringues, macaroons, etc. You have to try it!
- Strain a can of chickpeas.
- Keep the liquid.
- With a powerful electric whisk, whisk it until stiff and then add some icing sugar, just like you would do with egg white (whisking for a slightly longer time). You’ll get a firm mousse with a neutral taste that you’ll cook on slow fire and for a bit longer.
Refind the taste of hard-boiled eggs!
The taste and smell of Kala Namak salt are very similar to those of hard-boiled eggs thanks to its sulphur content. Just like sea salt, this condiment is mainly composed of sodium chloride. You can add it to avocados, tofu, salads, etc., but be careful: it has a very strong taste, so don’t add to much!
Kala Namak salt, also called black salt or Himalayan salt, comes mainly from the Nepalese Himalayas. We can find it in some specialized stores or buy it online.
Give color to a cake, bun or pie
Sweetened plant-based milk, plant-based cream or agave, maple or date syrup diluted in a bit of water are perfect to brown cakes, buns and pies.
Omelettes without breaking eggs
Thanks to silken or firm tofu and chickpea flour, you can still enjoy omelettes and scrambled eggs!
It’s a pre-made product that we can find in some specialized stores.
Plant-based eggs are very easy to use: you just have to replace an egg with a dose of the product and a bit of water. However, this product isn’t necessary at all, since the other possibilities described in this leaflet can replace eggs in the same way.
REFIND THE EGG WHITE APPEARENCE
Mixed with water, chia seeds and ground flax seeds produce a sticky substance very similar to that of egg white. It’s better to grind flax seeds as we need them, since once ground they can get oxidized quite quickly.
You should mix 2 tsp chia seeds or ground flax seeds with 2 tbsp liquid. You have to let (whole) chia seeds sit for 10 minutes after mixing them with water.
LEMON JUICE, VINEGAR AND BAKING SODA AS RAISING AGENTS
These ingredients replace egg white beaten until stiff. They soften the dough and contribute to make it rise in combination with yeast. They can be used for pies, muffins and cupcakes.
Since the reaction occurs at the moment we add them to the dough, you have to add them at the last moment, mix everything and put it quickly in the oven.
You have to add a tsp baking soda for every tsp apple cider vinegar or lemon juice. It’s best to use lemon juice for sweet recipes.
FLOURS FOR THICKENING
To thicken quiches and cakes, it’s usually enough to replace 1/4 of the recipe’s flour with chickpea, soy or lupin flour or with kokkoh, millet or rice porridge. Chickpea, lupin and soy flours add a slight golden color to the recipes. Thanks to these flours, you can also change your crepe doughs!
AGAR-AGAR, A POWERFUL GELLING AGENT
Agar-agar is a transparent, tasteless and odorless algae that can be used as a gelling agent. You can use it in any recipe you want to solidify: cakes, puddings, panna-cotta… You have to boil the agar-agar to activate its gelling function, which will be noticeable once the recipe has cooled down. Choose the powder version, which is much more convenient. When we reheat a dish containing agar-agar, it doesn’t lose its firmness.
2g powdered agar-agar (about a flat tsp) are enough for 2 cups of liquid.
*Page based on original content by L214